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Conga Lime Pork Recipe

Nobody steps out of line when pork roast slow-cooked in chipotle and molasses moves to the table. —Janice Elder, Charlotte, North Carolina

TOTAL TIME: Prep: 20 min. Cook: 4 hoursYIELD:6 servings

Ingredients

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

1 boneless pork shoulder butt roast (2 to 3 pounds)

1 tablespoon canola oil

1 large onion, chopped

3 garlic cloves, peeled and thinly sliced

1/2 cup water

2 chipotle peppers in adobo sauce, seeded and chopped

2 tablespoons molasses

2 cups broccoli coleslaw mix

1 medium mango, peeled and chopped

2 tablespoons lime juice

1-1/2 teaspoons grated lime peel

6 prepared corn muffins, halved

Directions

1.Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper over roast. In a large skillet, brown pork in oil on all sides. Transfer meat to a 3- or 4-qt. slow cooker.

2. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add water, chipotle peppers and molasses, stirring to loosen browned bits from pan. Pour over pork. Cover and cook on high for 4-5 hours or until meat is tender.